Loaded Pepper Skins…are they a snack? A dinner? Dare I say, breakfast? If you listen to my favorite podcast, The Morning Toast, you’d say “they’re everything of the sort”!
These Loaded Pepper Skins are the perfect snack or meal any time of the day because they’re simple to make and not terrible for you. They bring the satisfaction of nachos with a serving of vegetables, how can you go wrong?
Meatier & Healthier Topping Alternatives & Additions
I topped my Loaded Pepper Skins with ingredients I had on hand. I’m a big fan of using what’s available at home before purchasing more at the store. You can always add your favorite toppings or get creative to ensure they are vegan-friendly or a healthier snack option too.
Additionally, don’t be shy if you want to add some ground beef, chorizo or shredded pork or chicken. We had these on a Friday during Lent so it was a meat-free night in my house for dinner.
Some other topping ideas include:
- Fire roasted corn
- Diced tomatoes
- Black beans
- Shredded pork or chicken
- Ground beef or chorizo
- Vegan cheese options
- Salsa
- Guacamole
- Rice
Another substitution idea if you’re serving a larger crowd or want to make them more snack sized is using the red, orange and yellow mini peppers. I have to give thanks to my cousin Megan for the mini pepper idea! Her young kids love them too.
However you build your Loaded Pepper Skins, they are sure to please the taste buds of everyone who tries them!
Ingredients
- 2 large bell peppers
- 1 c refried beans
- 1 c cheddar cheese
- About ½ jalapeño – sliced or diced for topping
- Handful of cilantro for topping
- Handful of green onions for topping
- Taco sauce
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Wash bell peppers and remove stems and seeds. Cut each pepper into 3-4 similar sized pieces.
- Spread refried beans into pepper shells and top with cheese.
- Bake for 20-25 minutes.
- Upon removal from the oven, top with jalapeños, cilantro, green onions and taco sauce.
